摘要
以新鲜的龙眼果汁为原料,考察龙眼果葡糖浆制备过程中除蛋白、酶解和异构化等工艺的最佳实施条件。结果显示:在可溶性固形物含量为30%的龙眼果汁中添加0.12%的柠檬酸,70℃保温60min,除蛋白效果佳,其理论(葡萄糖+果糖)值为42.19%,添加1.5%的蔗糖水解酶,60℃酶解2h可使龙眼果汁中的果糖含量达到(18.34±0.75)%,蔗糖水解率达到80%以上;调节龙眼果汁的pH值8.0±0.2,葡萄糖异构酶添加量为0.1mg·g-1葡萄糖,60℃异构60min,龙眼果汁中的果糖含量达到(27.71±0.67)%;经过浓缩处理后龙眼果葡糖浆的可溶性固形物(干物质)含量≥65%,其(葡萄糖+果糖)含量占干物质含量的97.90%,果糖含量高于67.20%,符合国标中相关指标的要求。
High fructose syrup was produced from raw longan juice.Optimizations on the deproteinization,enzymatic hydrolysis and isomerization of the process were performed.The results showed the optimized deproteinization to be executed with a soluble solid content of 30% and an addition of 0.12%citric acidat a heating temperature of 70℃for 60 min to reach a theoretical fructose and glucose content of 42.19%.For the enzymatic hydrolysis,1.5%sucrose hydrolase was added to the juice at 60℃for 2 hto obtain a fructose content of(18.34±0.75)% with more than 80% sucrose hydrolyzed.The isomerization was carried out with an addition of 0.1 mg·g-1 glucose isomerase at 60℃for 60 min to arrive at a fructose content of(27.71±0.67)%.The resulting high fructose longan syrup had no less than 65% dry matters,of which 97.90% were fructose and glucose and no less than 67.20% were fructose,meeting the national standard for the product category.
引文
[1]郝建明.果葡糖浆及其生产工艺要点[J].食品工业科技,2006,27(8):204-205.
[2]马晓军,余斌,李丽莎,等.果葡糖浆在烘焙产品中的应用[J].食品科技,2008,33(12):241-245.
[3]杨永芳,付成程,郑战伟.以薯类为原料生产果葡糖浆的研究进展[J].农产品加工,2011(8):135-137.
[4]张得鑫.果葡糖浆生产工艺技术的研究[D].北京:北京化工大学,2014.
[5]吴瑶,曹龙奎.碎米淀粉制备果葡糖浆工艺优化[J].农产品加工,2013(7):31-35.
[6]梁剑锋.甘蔗废密制取高果糖浆工艺[D].南宁:广西大学,2008.
[7]朱乐敏,谢骏,RAFIC DERJANI.从香蕉淀粉中制备麦芽糊精和果葡糖浆的研究[J].河南工业大学学报(自然科学版),2005,26(6):52-56.
[8]刘东华,石杰,曹续,等.番茄酱生产果葡糖浆工艺研究[J].农产品加工(学刊),2013(5):25-28.
[9]聂洪霞.由菊芋生产高果糖浆的研究[D].天津:天津科技大学,2010.
[10]俞梦妮.南菊芋1号高果糖浆和叶蛋白的制备技术研究[D].江苏:南京农业大学,2014.
[11]张钟,欧梁倩.高州曹江山薯底DE值果葡糖浆的研制[J],饮料工业,2015,18(6):6-10.
[12]徐慧诠,张文森,林舒婷,等.葡萄糖浆异构酶法制备果葡糖浆的工艺研究[J].福建师大福清分校学报,2017(5):57-67.
[13]赵国群,周雪艳,胡弢.活化条件对固定化葡萄糖异构酶酶活的影响[J].食品研究与开发,2012,33(10):156-159.
[14]陈秀萍,邓朝军,胡文舜,等.龙眼种质资源果实糖组分及含量特征分析[J].果树学报,2015,32(2):420-426.
[15]胡志群,李建光,王惠聪.不同龙眼品种果实品质和糖酸组分分析[J].果树学报,2006,23(4):568-571.
[16]帅良,钱盼红,刘文浩,等.不同龙眼品种果实成熟时糖含量及其特征研究[J].热带作物学报,2016,37(5):915-921.
[17]王永华,戚穗坚.食品分析[M].北京:中国轻工业出版社,2017:173-175.
[18]夏红.食品化学[M].北京:中国农业出版社,2002:26.
[19]黄建蓉,李琳,李冰.龙眼肉生理功效和活性成分的研究进展[J].食品工业科技,2007,28(3):221-224.